Bitter Leaf is derived from the leaves of a small ever-green shrub found all over african called Vernonia, belong to the family Asteraceace. There are over a thousand species of this crop. True to its name, this leaf is bitter but in meals after several washing to remove the bitter taste. Other names with which this plant is known includes Orugbo (amongst the Itsekiri and Urobo tribes in Nigeria), Ewuro (amongst the Yoruba tribes in Nigeria), Mojunso (amongst east africans, especially Tanzania). The leaf can be eaten fresh like spinach in soup or dried too. African cuisines featuring this leaf as ingredients include egusi soup, Ogbonno soup, Okra or bitter leaf soup and banga soup.

PREPARATION METHOD:
Peel, wash and boil the cocoyam till tender, then blend or pound in a mortar.
Soak the stock fish in hot water to soften.
Season and boil the assorted meat until tender then add the stock fish and dry fish and allow boiling for 10 minutes.
Add the palm oil, ogiri, dry pepper, ground crayfish and cook for 3 minutes.
Add the cocoyam paste and stir very well. (you can add more water if it?s too thick), allow cooking for 5 minutes.
Add the bitter leaf, seasoning and salt to taste. Allow simmering for 5 minutes.

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